Name: Roast chicken with kumara couscous
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 kilogram chicken pieces; 2 kumara, diced, parboiled; 2 cup couscous; 2 cup chicken stock, hot; 1/2 tablespoon moroccan seasoning; 1 lemon, zest; 3 tablespoon parsley, chopped; 3 tablespoon mint, chopped; 1 tomato, diced; Pantry items; 4 tablespoon oil; salt and pepper to taste

Roast chicken with kumara couscous

Colourful couscous bursting with kumara and herbs is topped with succulent roast chicken for a great midweek meal

Serves 4

Prep

15M

Cook

40M

Total

55M

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see countdown.co.nz.

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Ingredients

1 kilogram chicken pieces

2 kumara, diced, parboiled

2 cup couscous

2 cup chicken stock, hot

1/2 tablespoon moroccan seasoning

1 lemon, zest

3 tablespoon parsley, chopped

3 tablespoon mint, chopped

1 tomato, diced

Pantry items

4 tablespoon oil

salt and pepper to taste

Method

1.Preheat oven to 180°C. Place chicken into a lined baking dish and drizzle over 2 Tbsp oil.

2.Combine then season with salt and pepper. Place into oven and cook for 35-40 minutes until the chicken is cooked through and juices run clear.

3.Drizzle kumara with 1 Tbsp oil and roast in the oven until soft (approximately 30 minutes).

4.Meanwhile, place couscous into a bowl and top with chicken stock. Drizzle over 1 Tbsp oil and cover. Let it steep for about 5 minutes then add Moroccan seasoning, zest, parsley, mint, tomato and combine.

5.Serve chicken on top of the couscous.

Women's Weekly Food